Belly Hug Soup

Recipe serves 4 to 6.


1 tbsp oil

3 cloves of garlic

1 red onion

250g dried red lentils

4 medium carrots

1 large sweet potato

250g cherry tomatoes

1 tin kidney beans (drained and rinsed)

750ml vegetable stock

1 heaped tsp smoked paprika

1 tsp cumin

salt and pepper to taste


Start by chopping all of your vegetables finely.

Pour 1 tbsp oil into a pan over medium/high heat.

Add your onions, tomatoes and a big pinch of salt.

Allow to cook for 5 - 10 minutes or until softened.

Add the rest of the vegetables along with the cumin and paprika.

Stir for 5 minutes before adding the lentils, sweetcorn and kidney beans, stir again.

Add the vegetable stock, stir and bring to a boil.

Once boiling, reduce heat to simmer and cover for 20 - 25 minutes.

(If the mixture ever looks too thick, add extra water.)

After cooking time is up, taste and season to preference.

I like to blend half of the soup for a smoother texture but if you don't have a blender, this soup is just as great chunky.

Best served with chilli flakes, parsley and avocado toast. Tuck in! x